Chicken and Wild Rice Soup

1/2 cup butter
1 finely chopped onion
1/2 cup carrots sliced
3/4 cup all purpose flour
6.5 cups of chicken broth (can use 7 bouillon cubes plus 6.5 cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
2 cups half and half (can use nonfat half and half)

Melt butter in a large saucepan over medium heat. Stir in the onion, chicken, and carrots and saute for 5 minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, and ground black pepper. Allow to heat through and then pour in the half and half. Let simmer 1-1.5 hours. Be careful not to let the soup boil or it won't thicken properly- let simmer on low heat and stir occasionally.